Banquet Kitchen Supervisor

Temps plein

Overview:

TheBanquetKitchen Supervisor will assist in the overall operation of the culinary team and will be responsible for the culinary operation in the absence of the Executive Chef and/or Sous Chefs. Partnering with F&B management, this individual is responsible for executingbanquet event orders andensuringa qualityexperience for hotel guests.  

Responsibilities:

• Controls the quality and consistency of all food served

• Creates and adjusts work schedule according to workloads and occupancy.

• Order and receive ingredients and culinary supplies.

• Consistently conduct departmental line-ups.

• Maintains cleanliness of all food prep and production areas.

• Conducts a month end inventory of all products.

• Ensure work areas are set no less than30minutes prior to service.

• Ensure all food supplies necessary for service are in appropriate supply on a timely basis

• Assist in controlling food cost

• Assist in producing and platingfood for banquet events.

• Prepare and properly store food items for advanced production.

• Report any maintenance or security problems to the appropriate department promptly.

• Sets a positive example for guest relations - both internal and external guests.

• Maintain a professional and safe work environment

Qualifications:

• Minimum of 2+ years of hotel/resort or restaurant experience in fast paced, culinary environment

• Ability to work a flexible schedule, toincludeAM/PM, weekends, holidays.

• Ability to stand for extended periods of time (at least 8 hours/shift)

• Ability to ensure efficient, effective operation of the food production outlet(s).

• Ability to satisfactorily communicate (verbal and written) in English with vendors, co-workers, and management

• Ability to read and comprehend detailed instructions, short correspondence, and memos

• Ability to carry out detailed written and/or oral instructions

• Ability to write and perform daily prep list and par sheets

• Ability to meet Omni Hotels & Resortsqualityand performance standards.

• Ability to update and maintain inventory.

• Self-motivated, and ability to work with limited supervision.

• Must have passion for profession.

• Must possess or be able to obtain a Food Handlers' Certification prior to starting.